Kitchen Cutlery and tools » Kitchen Knives Buying Guide

Kitchen Knife Handles

Admin — Fri, 04 May 2012 16:24:10 +0000

Kitchen knife handles are typically made from three types of materials: wood, metal, e.g.,stainless-steel or synthetic.

Below are descriptions of each kitchen knife handle material along with their pros and cons:

Wood

Kitchen knife handles that are made out of wood are the most attractive of the three and they provide the best grip of [...]

Kitchen Knife Blade Production

Admin — Fri, 13 Apr 2012 14:45:21 +0000

How a kitchen knife blade is produces determines both its level of quality and expense and it’s difficult to have one without the other.

Good quality and expensive kitchen knives are sharper and harder because they are forged from carbon-steel which allows them to retain their blade’s sharpness for a long period of time.

On [...]

Japanese and Western Style Kitchen Knives

Admin — Wed, 08 Feb 2012 10:24:50 +0000

The basic difference between Japanese and Western knives has to do with the hardness and thickness (Western) versus the softness and thinness (Japanese) of their blades.

In other words the properties of a blade’s metal depends on the type of steel alloys (there are dozens of different types) that are used in producing it (heating, [...]

Kitchen Knife Blade Edges

Admin — Wed, 21 Dec 2011 12:22:32 +0000

Different blade edges for different uses

Below are the four most common blade edges found on kitchen cutlery:

Straight

A straight edge blade, also called a flat ground, is formed by grinding the both sides of the blade so that it tapers down into a straight razor sharp cutting edge.

This type [...]

Kitchen Knife Blade Materials

Admin — Wed, 23 Nov 2011 07:00:38 +0000

A kitchen knife blade can be made of a variety of materials with each having it’s own attributes depending on what it is being used for.

Some materials are obviously better performing than others in terms of how well they hold their edge or sharpness, whether or not they impart a taste on the foods [...]

Basic Kitchen Knives and Their Uses

Admin — Thu, 29 Sep 2011 20:13:37 +0000

A paring knife is designed to slice, core, peel, dice small vegetables or fruit, and mince herbs and garlic. The blade of a paring knife is stiff with a sharply pointed end and can measure from 2.5-inches to 4-inches long.

It is typically made of stainless-steel with a beveled edge, and now, ceramic, which is becoming [...]

Kitchen Knife Anatomy

Admin — Thu, 21 Jul 2011 10:30:47 +0000

A kitchen knife is divided into two major parts, the blade and handle, which are comprised of several components to include a tang, heel, spine, tip, bolster, and edge.

Blade making process

The blade is constructed by using one of two different methods: forged or stamped.

Forged

- A forged blade is made by heating [...]

Important Features of a Kitchen Knife?

Admin — Wed, 13 Jul 2011 14:45:33 +0000

Balance

The balance of a quality kitchen knife is determined by the weight of its blade in relation to the weight of its handle. Both should be equal. In addition to that not only should it be balanced in weight but it should have a balanced appearance, i.e. all parts of the best kitchen knife [...]

Sharpening Kitchen Knives

Admin — Mon, 13 Sep 2010 11:34:26 +0000

Unless you prepare daily meals that requires constant use of your kitchen knives, getting them professionally sharpened even once a year is unnecessary.

Even stamped kitchen knives which have thin blades and a tendency to dull after several uses can go a very long time without being professionally sharpened as long as you use a [...]